For the first time in 2019, Roberto bottled separately his holdings in the lower portion of Rabajà—a section of the cru richer in iron and clay and devoid of sand. Produced in identical fashion to the classic bottlings of Asili and Rabajà, the Rabajà-Bas offers a much more prominent sense of umami, with a stunning truffle-suffused nose and a lurking note of peppery beef broth. The tension-filled palate is a tug-of-war between this swirl of savory elements and a clean, mineral-drenched beam of dark red fruit; evenly distributed tannins murmur on the finish without raising to a shout.